In a large saucepan, combine kale, onion, garlic and 1/4 cup water. Set over medium heat, cover and cook, stirring occasionally, until vegetables are very tender, about 12 minutes; add more water a tablespoon at a time if the pan dries out.

Transfer vegetables and any liquid in the pan to a food processor or blender and let cool a few minutes. Add ricotta, parmesan, lemon juice and zest, salt and pepper flakes. Process until smooth.

Transfer to a bowl and serve. This recipe can be made ahead of time and served cold or reheated.

*I have been told vegan cottage cheese works well here also but haven’t experimented so try at your own risk!